3 oz sun-dried tomatoes (preferably in oil)
3 oz virgin olive oil
50 medium mushrooms
3/4 cup chopped shallots
8 oz bread crumbs
3 egg yolks
3/4 cup parsley
1/2 tablespoon finely chopped basil
grated Parmesan
Heat oven to 400 degrees. Dice shallots and saute them in oil. If tomatoes are dry, soak them in water for 15 minutes to soften them. Finely dice them. Mix diced mushroom stems, cooked shallots, tomatoes, egg yolks, bread crumbs, basil, parsley and salt as desired. Spoon stuffing into mushroom tops and place on a greased baking sheet. Sprinkle Parmesan on mushrooms and bake for 15-20 minutes.
Serve warm.